These can be made with a combination of Russet white potatoes and yams for a change and added, flavor,  nutrition and color.


  • 4 large russet potatoes or ½ & ½ yams and white potatoes

    1 egg

  • 1 tablespoon sea salt
  • Dash pepper
  • 1 tablespoon matzoah meal, optional
  • 2 tablespoon grated onion or green oinions
  • ½ teaspoon baking powder
  • 3 cups vegetable oil or smaltz (chicken fat)

  • 1 tablespoon sour cream per serving, garnish if desired


Peel and grate potatoes; mix in remaining ingredients.

Meantime, heat enough grapeseed oil or other high smoke point oil in large skillet; enough to cover bottom about 1/4 inch.

Place a large spoonful potatoes into oil when it is hot. Brown well on one side before tuning to other side. When done, about 3-5 minutes, place onto paper towels to drain well. Serve immediately with sour cream, if desired.



ALTERNATIVE: You may wish to cook these ahead of time and reheat in the oven before serving. Be sure to drain them on a cooling rack over a cookie sheet. Then refrigerate uncovered to cool them down quickly. Then at service, bring out to room temperature or for only 30 minutes and place into 400° F oven for 8-10 minutes to reheat. Serve immediately with dollop of sour cream and sprinkling of chive, if using.


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